Home-tested delicious no- fuss recipes for everyone who loves to cook and eat!

Pistachio-Rose and Almond Kulfi

I’ll be honest, I haven’t been cooking a lot these days because of the insane amount of humidity and the fact that I can’t breathe most of the time. but i tried out a recipe today that i felt should DEFINITELY be posted, i experimented, and it turned out to be a great success!

Kulfi is a traditional Pakistani frozen dessert which usually is made from thickened cream and nuts. I’ve played around with a recipe I had on hand and the result was delicious! Cold, nutty, milky ice cream topped off with even more nuts promises the taste of the subcontinent in every spoonful – the addition of rose water made it taste royal, almost perfumery. Its easy to pull off and tastes spectacular! On we go to the recipe!

Ingredients:

2 x 390g sweetened condensed milk

2 1/2 cup cream

3 cups milk

10 pods cardamom, split

2 tbsp rose water

1/4 cup pistachios

1/4 cup almonds

Grind the Pistachios and Almonds in a food processor until finely blitzed but not powdery. Set aside.

In a large heavy pan, bring the condensed milk, cream and milk to a boil, adding the split cardamom seeds. Simmer for ten minutes until mixture changes color, regulating, stirring with a spoon.

Strain the mixture into a rectangular baking pan (If you use a round one, I promise I won’t judge you for it :P) and cool this till it reaches room temperature

Add the chopped up nuts and rose water and stir well making sure they are combined. Chuck this in the freezer for 3 hours until set.

After the ice cream is set, put it out till it softens for a bit and then blend the mixture. Now line your pan with clingfilm and re-pour your mixture in the pan. Set it in the freezer for two hours.

The rose water should be added after the mixture is strained, sorry for missing it out. And no sugar is needed because the condensed milk is sweet. If you’re using plain condensed milk, then use 2/3 cup sugar.